Shrimp Durango

"I've been making this recipe for over a year now, with some changes that may improve it for those who find it bland. With that said, we do like strong flavor here! I combine the butter with the jui..." See morece of 3 or 4 large lemons and a third cup of white wine, then bring to a slight boil, reduce heat and simmer a good 5-10 minutes to reduce. Sometimes we throw some garlic in the mix too. I use thawed frozen shrimp for ease and toss that in and cook another three or four minutes, adding 1/2 tsp cayenne (spicy!) Then I toss in fresh spinach linguine, and coat, simmering about a minute. Remove from heat and toss in your fresh chopped cilantro (yep, I up that too, a full bunch). It's pretty powerful, but the lemon zing is lovely!"

"Giving this 4 stars because I made a lot of modifications (5 stars with mods :)). I only used 1/2 pound of pasta. This just isn't enough to cover a pound. I use 1 Tbsp of butter and 2Tbsp of olive oil..." See more instead of 3 butter. Before adding the shrimp to the butter/oil, I sauteed 1/2 diced onion, 1/2 diced red bell pepper and 2 minced cloves of garlic. I also added some oregano and increased the cayenne. This was a quick and easy meal. "

"I loved it!... Exactly what I was craving!... All the flavors blended perfectly! Zesty lime, buttery/wine, spicy cayenne, fresh cilantro!... Yum! I added 2 cloves of minced garlic to it and a whole ..." See morecube of butter in the sauce; good thing because it would have been too dry without it! Note to self: used 3/4 cup chicken broth instead of wine, dash of olive oil, 1/2 cube butter, garlic powder, salt, then let simmer. Add raw shrimp(XL) (season shrimp set out for 30 mintes) in immering ssauce until cooked. Add cooked pasta to sauce sprinkle all with a little cayenne and mix in more butter."